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           Beef Pasta Stew

• 1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked
  2 tbsp. vegetable oil
  1 pound lean beef stew meat, cut into 1-inch chunks
  3/4 cup chopped onion
  9 cups hot water
  3 tbsp. beef-flavor instant bouillon
  1 large bay leaf
  1 tsp. basil leaves
  1/8 tsp. pepper
  1 1/2 cups sliced carrots
  1 1/2 cups sliced celery
  1 14.5-oz. can stewed tomatoes

In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned. Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours. Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally